Yellow Chicken Curry Recipe

Yellow Chicken Curry

Servings 2-4

Prep Time: 25 minutes | Cook Time: 1 hour

Ingredients:

• 2 chicken breast, cubed
• 1-2 shallots, diced (typically found near garlic at the grocery)
• 1 large yellow onion, cubed
• 1 Tablespoon Coconut Oil
• 6-7 Yukon Gold potatoes (small), cleaned & cubed (skin on)
• 3 carrots, pealed & sliced
• 1 Cup of Fresh Green Beans, ends trimmed

• 1 - 12 oz. jar of Yellow Curry Sauce (I buy mine a Target; Archer Farms, Yellow Curry Simmer Sauce)
• 1 - 14 oz. can of Coconut Milk, Unsweetened (This time I bought Thai Kitchen Coconut Milk which can be found at most grocery stores)
• Basmati -OR- Long Grain Brown Rice ( enough for 2-4 servings, follow instructions on box/bag of rice)

Optional (but HIGHLY suggested): Chili Garlic Sauce for serving/adding spice(heat) to the curry. This is the red sauce on the table at Thai restaurants. We think it adds a delicious flavor... but add it sparingly unless you LOVE spicy food! A friend of ours adds a dollop of it to every bite!

Instructions:

(Note: Check how long it will take to make your rice. Basmati rice takes about 30 minutes so start around step #3 or #4...-OR- Brown rice takes closer to 50 minutes, so you'd want to start this at the beginning.)

1. Measure coconut OIL into wok (or stock pot)and heat up on stove top on a medium heat. When oil is mostly melted, add all of the diced shallots & half of the diced yellow onions. Sauté the shallots and onions until soft (5 minutes), stirring occasionally. 

2. Add the Yellow Curry Simmer Sauce and Coconut MILK to the pan. [Note: Your coconut milk might be very separated -- that's okay, once it warms up it will be smooth & creamy.] Stir the curry sauce & coconut milk until combined well. 

3. Let the sauce come to a light boil and immediately turn it back to a simmer. Add in the diced chicken pieces. (Don't freak out about adding raw chicken, we're about to let it cook before adding anything else). Let the chicken simmer for 10-15 minutes, stirring occasionally. 

4. Add in all of the diced potatoes. Let the potatoes simmer with the chicken for 10-15 minutes, stirring occasionally. 

5. Add in the rest of the yellow onion, the carrots and green beans.  

6. All of your ingredients are now in your wok (or stock pot) - your vegetables will need at least 20-25 minutes to soften up but at this point the longer you leave your curry on the stove top simmering, the more tender your chicken will be. And the more the curry flavors will mix into your chicken & vegetables.

To Serve: 

• you can either put down a bed of rice on a plate and ladle the chicken curry on top 

-OR- 

• ladle the chicken curry into a bowl & serve the rice on a plate, allowing the person eating the meal to add their curry to the rice as desired.  

Slow Cooker Style:

• I've not yet tried this but I would imagine that you could do this exact same recipe in a slow cooker. Just add all the ingredients (omit coconut OIL) to a slow cooker. Cook on LOW for 6+ hours -OR- HIGH for 4+ hours, stirring occasionally. 
• (If you try this and it works, comment below to let me know!)

Serving Size - Ingredient Amount:

Servings	Yellow Curry Sauce (12 oz.)	Coconut Milk (14 oz.)	Other Ingredients
5-6	2 jars	1 can	At least but not limited to these portions: At least ½ a chicken breast/ serving 2 small potatoes/ serving 1 carrot/serving  ½ Cup green beans/ serving  ¼ of yellow onion/ serving
7-8	2 jars	2 cans
9-10	3-4 jars	2-3 cans

ENJOY! 

Ingredients

Chili Garlic Sauce | Yellow Curry Sauce | Coconut Milk

Shallots [commonly found near garlic in the produce section]

Yukon Gold Potatoes

Instructions via Pictures:

(thanks to my food-tographer husband, Ty!)

1. Saute shallots & onions in coconut oil

2. Add Yellow Curry Sauce and Coconut milk

Stir them together until they are blended well. 

3. Once the sauce is at a low boil, add the chicken.

4. Add the potatoes (and smile!). 

5. Now the carrots. 

...And green beans and the other half of the yellow onion (I didn't end up adding all 2nd half this time).

Now you have a gorgeous, colorful wok full of yellow chicken curry. Let it simmer for at least 30 minutes... but the longer, the better!

But don't forget to keep stirring the curry occasionally. 

This is my favorite of the curries - Enjoy!